CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Cholay (Indian Curried Chickpeas)

southernistics's
recipe box

Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 6
Ready in: 30-60 minutes

  • 2 cups water
  • 1 tea bag
  • 1 bay leaf
  • 2 cans (15 ounce size) garbanzo beans, drained
  • 2 tablespoons vegetable oil, divided
  • 1 onion, sliced
  • 3 tomatoes, chopped
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon grated garlic
  • 1 teaspoon ground turmeric (optional)
  • 1 onion, finely chopped
  • ground cayenne pepper, to taste
  • 1 pinch garam masala (optional)

Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.

Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.

Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala.

Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

Note: If you are using dried garbanzo beans, soak them overnight (about 8 hours) and cook them in boiling water (enough to cover the beans) along with the bay leaf and tea bag until the beans are soft enough to mash with two fingers but still hold their shape. Remove the tea bag and bay leaf once the beans are cooked.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Indian Spiced Chickpeas With Kale And Roasted Tomatoes
   by Melondy








Indian Curry With Potatoes, Cauliflower, Peas And Chickpeas
   by buckyt



2 T. curry 1 1/2 t garam masala 1/4 c. oil 2 onions, chopped 12 Red Bliss potatoes, cut into 1/2 " pieces 3 garlic cloves, minced 1 T. grated Ginger 2 serrano chiles, chopped 1 T. tomato past




Tomato Stew With Chickpeas
   by buckyt



1 T. oil 1 onion, chopped 2 garlic cloves, minced 28 oz. diced tomatoes 15 oz. garbanzo beans or chickpeas 14 oz. vegetable broth 2 T. tomato paste 1/2 t. rosemary 2 t. oregano 1 t. Greek sea




Chickpeas With Green Beans
   by southernistics








Tunisian Tomato Soup With Chickpeas And Lentils
   by Danneegyrl









view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.